1-Minute Low Carb Cinnamon English Muffin (Nut Free)

When your tree nut allergic child begs you to make something nut free, what do you do?

You get to work of course!

My most popular 2 Minute Low Carb English Muffin has gone viral and I’m thrilled! But my little guy broke my heart when he asked when I would make a nut free version just for him! I’ve worked on this particular recipe a LOT to get just the right texture and to hear my youngest boy say he loved it.

I had quite a few unsuccessful attempts and my little guy taste tested them all. He is also the greatest coconut detector of all, and truly hates the flavor of it. Making low carb, gluten free AND tree nut free recipes is always a challenge.

These have absolutely NO coconut flavor in them at all. I promise! My notes below will explain all the ways I changed this recipe around until I got the best version.

This recipe makes 2 English Muffins and one is plenty to satisfy.

Hearing my youngest son tell me how much he loves these made all the work worth it! I hope you love it too!

Brenda’s Notes:

I’ve made this 3 different times with 3 different substitutions. The first time I made this I used 1 tbsp of ground flaxseed in place of 1 tbsp of coconut flour. I enjoyed the taste of this option the best and it resembled “bread” best in texture. I decided to try hemp seeds as my second option, 1 tbsp in place of 1 tbsp of coconut flour in this recipe. It was a bit too spongey for my taste, but it still held together and was tasty, I just didn’t prefer it over the flax. The third time I made this I used what you see in the recipe below and what I feel is probably the best in texture. The 2 tbsp of coconut flour serves as the best “bread” like texture.

I had my youngest son who is the one who hates coconut try these each time I made them and said he could not taste any coconut flavor at all and really liked them, but we did not notice as strong a cinnamon flavor as we would like.

If you aren’t a fan of cinnamon you can eliminate it, but if you really like cinnamon I would suggest upping the amount to 1 1/2 tsp for a stronger cinnamon flavor.

I’ve also tried making this with a little sweetness to it, using 1/2 tsp of cinnamon flavored stevia. I did not like it sweet, just my preference, but you could always add it if you like.

I love your site and have made many of your Great recipes. Is there anything else I can use in place of the Coconut Butter. I hope you can suggest a alternative. I can’t wait to try this recipe. Thanks for all your hard work.

Just made this, yum! I replaced the egg with 1/4 cup liquid egg substitute and the heavy cream with some homemade soy yogurt. I toasted it and spread it with peanut butter, and it was delicious!
Thanks for sharing 🙂

I am highly allergic to COCONUT–also do not like it at all, but the main problem is the hives and anaphylactic shock. Thank you for taking the time to explain that we can use Soy Nut Butter to replace the coconut. If i ever make this, will write an update.

I didn’t have the almond butter or peanut butter on hand so I substituted 1 oz of cream cheese….wow was it ever good!! I had made the recipe before using both nut butters, but the cream cheese gave it a great flavor.

Can’t have coconut, cheese, yogurt, soy etc. Could these be made with almond butter& almond flour?
Also interesting to know flaxseed has estrogen. (issue for me) Will have to cut that
back
I have recipe for ‘Pumpkin pie squares’ that I would love to have converted.

coconut manna should be the same as coconut butter, just a variation of names. check on the jar that it is made from dried coconut. or on their website. that is what you want, dried coconut ground like peanut butter.

you can grind coconut, or shredded coconut into coconut butter, I’ve done that. when it gets to a grainy stage if it won’t convert, add a bit of coconut oil to it to get it started.

to use coconut oil and coconut flour, (which I haven’t tried) I’d start with equal amounts in the blender. when the coconut oil liquefies, you’ll be able to tell how much flour to add til it gets to the consistency of warm peanut butter.

The flour is just dried coconut with the oils pressed out. the remainders are ground for flour. I would not recommend adding water because it won’t have the same consistency and you would have to store any remainders in the fridge, because of the water. with only oil and flour, you will be able to store it in the cupboard just like peanut butter.

I’m curious about your comment on removing flax from the recipe because you are trying to reduce estrogen. I’m trying to do the same, but have added flax to my diet because it has an anti-estrogenic effect on the body. I’ve read that in multiple books on the topic, two of which are written by MDs, the others naturopaths. Did you find different research? If so, would you mind sharing the source? Thanks! Looking forward to trying this recipe.

Made the recipe for Easter brunch. It was very good!
The bread was very light ans the whole family liked it !
Do you think it could be use as is to make a bread loaf? If so how many of this batch would you use and what would be the cooking time?
Thank you!

This looks like an amazing recipe but I’ve had too many fails with coconut flour keto bread-a-likes , either they’re too dry or too eggy.. silly question but since this has 2 eggs, does it taste eggy at all? And how about the dryness? Just asking as I don’t want to waste ingredients..

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